Pat the 4 jumbo shrimp dry with paper towels. If not already, devein and leave tails on for presentation. Lightly score the underside curve of each shrimp so they can lay flat when cooked.

Set up breading stations

Place the 1/2 cup flour in a shallow bowl and season with 1/4 tsp of the salt and 1/8 tsp pepper. In a second bowl, whisk the 1 large egg with 1 tbs water until combined. In a third bowl, mix 1/2 cup panko breadcrumbs, 3/4 cup shredded coconut, and the remaining 1/4 tsp salt and 1/8 tsp pepper; spread out so shrimp can be coated evenly.

Bread the shrimp

Dredge each shrimp in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the panko-coconut mixture to coat thoroughly, pressing so coconut adheres well. Place on a plate and let rest 5 minutes to help coating set.

Fry the shrimp

Heat 1/2 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add shrimp in a single layer (work in batches if needed). Fry 1.5–2 minutes per side until golden brown and cooked through (opaque and firm). Use tongs to turn gently to avoid coating falling off. Transfer to a paper towel-lined plate to drain. Squeeze a little lime over the shrimp if desired.

Mango Salsa

Combine 1 cup diced mango, 1/4 cup red bell pepper, 2 tbs minced red onion, 1 minced jalapeño (seeded if you prefer less heat), and 2 tbs chopped cilantro in a bowl. Add 1 tbs fresh lime juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently to combine. Taste and adjust seasoning or lime. Keep chilled until serving.

Thai Coconut Dipping Sauce

In a small saucepan over low heat, whisk together 1/2 cup coconut milk, 2 tbs sweet chili sauce, 1 tsp lime juice, 1/2 tsp fish sauce, 1 tsp brown sugar, 1/2 tsp grated ginger, and 1/2 tsp minced garlic. Warm gently, stirring until sugar dissolves and sauce is slightly thickened, about 3–4 minutes. Do not boil. Taste and adjust: add more sweet chili for sweetness, more lime for acidity, or more fish sauce for saltiness. Stir in 1/8 tsp red pepper flakes if you want extra heat. Keep warm or let cool to room temperature for dipping.